 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
From North Richland Hills, Texas, Laurie LaClair shares this make-ahead delight that's just in time for your Halloween bash. I dreamed up this wonderful concoction when I was yearning for the creamy orange ice cream treat of my childhood, she writes. Ingredients:
1 cup miniature marshmallows |
1 cup (6 ounces) semisweet chocolate chips |
1 cup evaporated milk |
1 pint vanilla ice cream, softened |
1 pint orange sherbet, softened |
1 graham cracker crust (9 inches) |
1/3 cup coarsely chopped pecans |
Directions:
1. In a saucepan, combine the marshmallows, chocolate chips and milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until melted. Remove from the heat. Cool completely
2. Meanwhile, alternately arrange scoops of ice cream and sherbet in crust; smooth top. Pour chocolate sauce over pie; sprinkle with pecans. Cover and freeze for at least 4 hours. May be frozen for up to 2 months. Yield: 6-8 servings.
|
|